Field to Feast
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A01=Heather McPherson
A01=Katie Farmand
A01=Pam Brandon
Age Group_Uncategorized
Age Group_Uncategorized
Author_Heather McPherson
Author_Katie Farmand
Author_Pam Brandon
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Category1=Non-Fiction
Category=WBN
clean eating
COP=United States
dairy
delicious
Delivery_Delivery within 10-20 working days
eq_bestseller
eq_food-drink
eq_isMigrated=0
eq_isMigrated=2
eq_nobargain
eq_non-fiction
famous chefs
farm to table
farmers market
Florida style recipes
fresh ingredients
healthy living
how to cook naturally
Language_English
natural diet
organic ingredients
PA=To order
poultry
Price_€20 to €50
PS=Active
small batch
small farm
softlaunch
southern cooking
vegetables
Product details
- ISBN 9780813042282
- Weight: 1020g
- Dimensions: 185 x 236mm
- Publication Date: 19 Oct 2012
- Publisher: University Press of Florida
- Publication City/Country: US
- Product Form: Hardback
- Language: English
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Florida offers more to savour than merely seafood and citrus. Name an ingredient and you’re likely to find it here. To research Field to Feast, authors Pam Brandon, Katie Farmand, and Heather McPherson travelled thousands of miles, tasting some of the freshest ingredients along the way. They found world-famous chefs who eagerly shared their best recipes to highlight those flavours. The result is a cookbook like no other; a delicious celebration of Florida food and cooking that’ll lead you from the kitchen to the farmers’ market and home again.
Pam Brandon is a food and travel writer and managing editor of Edible Orlando magazine. She is the author of numerous books, including Culinary Confessions of the PTA Divas.
Katie Farmand is a food stylist and Orlando-based recipe developer. She is editor of Edible Orlando magazine, has served as the food editor for Victoria and Teatimemagazines, and is the author of the blog The Thin Chef.
Heather McPherson, past president of the Association of Food Journalists, is a food editor and restaurant critic for the Orlando Sentinel, where she writes four weekly columns on food and dining trends.
Katie Farmand is a food stylist and Orlando-based recipe developer. She is editor of Edible Orlando magazine, has served as the food editor for Victoria and Teatimemagazines, and is the author of the blog The Thin Chef.
Heather McPherson, past president of the Association of Food Journalists, is a food editor and restaurant critic for the Orlando Sentinel, where she writes four weekly columns on food and dining trends.
